Sunday, October 25, 2009

Shepherd's Pie

I
Shepherd's Pie

4-5 potatoes
4 oz sour cream
chives
milk
1-1/2 lb ground beef
can of brown gravy
about 1/2 cup beef broth
1 Tbsp worchestershire sauce
sprinkle thyme
salt and pepper
3 cups frozen mixed vegetables
grated Parmesan cheese

Peel and dice potatoes.  Boil potatoes about 12 minutes until tender.  Menawhile, cook ground beef until no longer pink.  Drain any grease.  Add brown gravy, beef broth, Worchestershire sauce, thyme, salt and pepper to meat mixture.  Add vegetables and simmer until heated through.  Mash potatoes with sour cream, chives, and milk until desired consistency.  In a 9x13 casserole, pour meat and vegetables in bottom.  Spread the mashed potatoes on top and use a fork to make little ridges in the potatoes.  Sprinkle with Parmesan cheese.  In a preheated 350 degree oven, bake for 30-35 minutes until bubbling hot and top starts to brown.

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